the Escoffier Foundation as the global showcase for the cuisine of Auguste Escoffier.
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In the 19th century, Auguste Escoffier turned French cuisine into a global cuisine.
Les Grands Buffets are recognised by the Escoffier Foundation as the global showcase for the cuisine of Auguste Escoffier.
Le Canard au sang
A. Escoffier Culinary Guide, 1907 edition
Recipe page 878
The hare à la royale
Inspired by the A. Escoffier Culinary Guide, 1907 edition page 901
Nantes scallop
A. Escoffier Culinary Guide, 1907 edition
Recipe page 542
Auguste Escoffier’s crêpe Suzette creation
Peach Melba, Auguste Escoffier’s homage to the singer Nellie Melba
At the center of the restaurant is the rotisserie
Suckling pigs, legs of lamb, ducks… à la carte spit-roasted meats
Roast leg of lamb
Guide culinaire A. Escoffier 1907 edition
Recipe page 730
Hare à la royale
a 19th century recipe
The quail stuffed with foie gras
Inspired by the A. Escoffier Culinary Guide, 1907 edition
The Veal sweetbread vol-au-vent with morels
Inspired by the A. Escoffier Culinary Guide, 1907 edition
The Tournedos Rossini
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Le canard au sang
A. Escoffier Culinary Guide, 1907 edition
Recipe page 525
American lobster, a speciality by the chef
The salmon escalope in sorrel sauce
Inspired by the A. Escoffier Culinary Guide, 1907 edition
The hot oyster in Muscat de Rivesaltes sabayon sauce
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Nantes scallop
A. Escoffier Culinary Guide, 1907 edition
Recipe page 542
Wild turbot in beurre blanc
A. Escoffier Culinary Guide, 1907 edition
Recipe page 510
The spectacular cascade of lobsters
Étang de Thau oysters
Crabs, oysters and crayfish
Crabs and seafood
Jellied salmon fillet and mayonnaise
A. Escoffier Culinary Guide, 1907 edition
Recipe page 430
The Grands Buffets selection of foies gras
Duck foie gras lobe with Basque pepper
A. Escoffier Culinary Guide, 1907 edition
Recipe page 891-894
Duck foie gras lobe with pepper
Foie gras crème brûlée with porto sauce
The pâtés en croûte created by the pork butcher
Poultry pâte en croûte with citrus fruits and tarragon
Selection of 9 cut up hams
The Grands Buffets cooked meats are homemade
The Grands Buffets selection of cooked meats
Ayeronnais fricandeau, a Grands Buffets speciality
A humongous choice of cooked meats
Guinness Record for the world’s largest cheese buffet
Esepellete pepper tomme de brebis
Extra mature and spoonable cheeses
Tomme aux fleurs
The great classics and strong cheeses
Roquefort Maria Grimal
The majestic dessert buffet chocolate fountain
Presentation of the macarons by the pastry chef
Chocolate crown and chocolate biscuit, 2 of the Grands Buffets 80 desserts
Caramelised baked apples
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Eggs in snow and desserts of yesteryear
Tarte Tropézienne
Inspired by A. Escoffier
1907 Culinary Guide
Page 1065
Crème caramel
A. Escoffier Culinary Guide, 1907 edition
Recipe page 1133
The Grands Buffets ice-cream sundae, a speciality of the restaurant
The spectacular chocolat liégeois sundae made by the Grands Buffets ice-cream maker
Singeing of the Grand Marnier baked Alaska
Profiterole sundae
Inspired by the A. Escoffier Culinary Guide, 1907 edition
Poire Belle-Hélène sundae
Auguste Escoffier’s creation
Iced Grand Marnier soufflé
A. Escoffier Culinary Guide, 1907 edition
Recipe page 1184
The Grands Buffets Sundae
Ice-cream maker’s signature sundae
All wines and champagne are
served at the table at the winery prices
The historic champagne of the Titanic,
the Heidsieck & Co. Monopole cuvée
served at winery price
Cote du Rhone (Panerie a 12e)
Toques et Clocher (Languedoc)
Yoann Moreno
Château de Rey
This room is embellished by a map of the Royal Canal (future Canal du Midi) created by Jean-Baptiste Nolin, Louis XIV’s cartographer. Let yourself become mesmerised by the Baroque universe of the Great Century!
This timeless room, which is a refined luxury of the gilts in a neo-classical atmosphere, is dedicated to Jean de la Fontaine and decorated with painted panels illustrating the most classic Fables.
The famous La Clarté statue of French sculptor Max le Verrier exhibited in the centre of this room, along with other items created by the same artist, lets you dive into the art deco spirit of the 1920s.
An original work by Ann Carrington, the twin sister of that of the British Museum, takes centre stage in the middle of the dining room. The creations by this English artist are collected by Elton John and Yssey Miyake.
The fountain displayed is brightened up by Hervé di Rosa’s Foumban structures and is livened up by sets of lights in the evening.
Ann Carrington’s bouquets and butterflies sculpture
The Tour d’Argent, the famous duck press
Max le Verrier, “La Clarté”, bronze sculpture
Hervé di Rosa, Foumban statue in the gardens
Patrick Chappert Gaujal, cuisine works of art
Orfèvrerie Meurgey, the world’s largest silver fork, 1989 Guinness Record
Orfèvrerie Cristofle, silver serving trolley, Hotel Negresco
Bernard Pras, Anamorphosis of Auguste Escoffier
Collection of 19th century ceramics inspired by Bernard Palissy
Alain Bellanger, pastel of the Grands Buffets collection
The Grands Buffets selection of silverware
Max le Verrier, “Danseuse à la Coupe” lamp, circa 1925
Chef Munos
Oyster preparer
Roaster
Master cheesemaker
Pastry chef
